Recipe Tips

• Variation
  Prepare recipe as directed, substituting melted green candy melts for the semi-sweet chocolate.  Decorate with white icing to resemble football fields instead of footballs.
• Variation
  Omit the peanut butter, potato chips and pretzels. Combine 1/3 cup marshmallow creme and 3/4 cup fruit-flavored sweetened rice cereal.  Separate cookies as directed.  Top bottom sides of plain cookie halves with cereal mixture; cover with creme-topped cookie halves, creme sides down.  Gently press top cookie halves into cereal mixture to secure.  Melt 1 oz. white baking chocolate as directed on package.  Dip 1 end of each of 24 wooden pop sticks into melted chocolate; insert dipped end of stick into filling in each cookie sandwich.  Return to baking sheet.  Spread melted semi-sweet chocolate onto tops of cookie sandwiches. Decorate with white icing to resemble footballs. Let stand until frosting is firm.
• How to Make Football Cookie Pops
  Omit peanut butter, potato chips and pretzels. Melt 1-1/2 pkg. (4 oz. each) semi-sweet chocolate (6 oz.) as directed on package.  Use 1/3 of the melted chocolate to attach wooden pop sticks to bottom sides of plain cookie halves. Cover with creme-topped cookie halves, creme sides down.  Gently press creme-topped cookie halves into melted chocolate to secure.  Spread remaining melted chocolate onto tops of cookie sandwiches. Let stand 20 min. or until firm. Decorate with white icing as directed.

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